6 c. flour
8 tbsp. sugar
1 tsp. salt
1 c. pareve milk
1 lb. butter
1/2 c. water
2 packets dry yeast
4 egg yolks

Hydrate yeast in 1/4 cup warm water. Warm pareve milk and water in a pot. Place all ingredients in large bowl and mix well, until well blended. Place in refrigerator and leave for 2 hours or more.

Roll onto well floured board to 1/4 inch thickness. With a sharp long knife, make shallow cuts in dough parallel to each other at 1/8 inch distance apart all through the dough. Make another set of shallow cuts perpendicular to previous cuts.

With a round cookie cutter, cut circles and place on greased cookie sheet leaving space between cookies. Allow to rise on sheets for 1 hour. Coat with egg yolk mixture (1 egg yolk and 1 tablespoon water). Bake at 350 degrees for 15-20 minutes.